Rice Noodle Soup Recipe
House broth with mixed vegetables and bean sprout garnish.
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Ingredients
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Broth
Vegetables
Noodles and Garnish
Method
Prepare Broth
- 1
Combine Ingredients
In a large pot, combine the vegetable broth, sliced ginger, minced garlic, soy sauce, sesame oil, lime juice, salt, and black pepper. Bring to a gentle simmer over medium heat.
- 2
Simmer
Allow the broth to simmer for about 15 minutes to let the flavors meld. Stir occasionally.
Cook Vegetables
- 3
Add Vegetables
After the broth has simmered, add the julienned carrots, sliced bell pepper, sliced mushrooms, and chopped green onions to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
Prepare Noodles and Garnish
- 4
Cook Rice Noodles
In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
- 5
Assemble Soup
To serve, place a portion of cooked rice noodles in a bowl, ladle the hot broth and vegetables over the noodles, and garnish with bean sprouts, chopped cilantro, and lime wedges.
